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Post by Laura_in_FL on Mar 29, 2023 10:40:17 GMT -5
I got fancy and made a seafood and chorizo paella-type dish last night. It wasn't really authentic, so I won't call it a paella. DH and I really enjoyed it, but the kids didn't care for it. They ate some, but requested that I not make it again. But, the joke's on them, because tonight we're having the leftovers. Since it's a seafood dish, I don't want to keep leftovers for more than a day or so.
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Post by brownrexx on Apr 4, 2023 18:46:25 GMT -5
This may look similar to other meals that I make but it is a totally different new recipe that I saw on Allrecipes and it was really good. It is called Happy shrimp. The sauce has heavy cream, white wine, butter and a whole chopped tomato. I used one of the tomatoes that I froze whole last summer. The seasoning is garlic and basil. We really liked this meal and I served it over angel hair pasta. The tomato in the sauce gave it a different and very enjoyable flavor. Happy shrimp by Brownrexx, on Flickr
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Post by pepperhead212 on Apr 6, 2023 17:34:22 GMT -5
I just made a channa dal salad today, this one with some kamut and kippered herring, plus some diced extra sharp cheddar. I minced up a chocolate habanero and an aji dulce, and a generous amount (3/4 c?) of garlic chives, a few chopped peanuts, plus some cilantro and parsley, to add, with a basic vinaigrette. I topped that first bowl off with the egg, but that was a last minute thought. Salad with channa dal, kamut, kippered herring, diced cheddar, habanero pepper, garlic chives, parsley, and cilantro. by pepperhead212, on Flickr
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Post by pepperhead212 on Apr 7, 2023 22:40:30 GMT -5
I made a curry out of cooked, diced cucumbers, a green pepper, and a large onion, all cooked in the Instant Pot on sauté until it just begins to brown on the edges, then added a spoonful of gochujang and about 3 tb malvani masala (the last of my jar), and cooked it briefly. Then I added 5 c water, and 2/3 c each of red chori beans and mung beans, washed. I salted with some thin soy sauce, stirred in 3/4 tsp turmeric, then set to manual, to pressure cook 22 minutes, and release naturally. While that was cooking, I grated the last cucumber, and made a small amount of raita - the first thing I've made with my mint this year. When I opened this, I added about 1/3 c black quinoa, stirred in 1 tsp garam masala, and set it to pressure cook 1 minute, then release 5 minutes, then release the pressure, which is enough for the quinoa. When that was done, I prepared a tarka, using some mustard seed, cumin seed, urad dal, 6 whole chiles, some asafoetida, and some curry leaves. I stirred that tempering into the curry, simmered a few minutes, then served, with the raita on the side. A curry made with malvani masala, Red chori and green mung beans, black quinoa, plus cucumber, green pepper, and onions. And cucumber raita. by pepperhead212, on Flickr
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Post by brownrexx on Apr 8, 2023 8:34:21 GMT -5
Lots of ingredients that I am unfamiliar with but it looks good pepperhead212,
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Post by brownrexx on Apr 13, 2023 8:59:57 GMT -5
2nd picking of asparagus so last night I put together fresh asparagus, fresh mushrooms, onions and chicken in a nice white wine sauce. 20230412_165137 by Brownrexx, on Flickr
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Post by september on Apr 13, 2023 10:44:04 GMT -5
brownrexx that looks so good! I wish I had an asparagus patch.
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Post by brownrexx on Apr 13, 2023 13:53:09 GMT -5
september, it is one of my favorite asparagus meals and I am SO glad to have an asparagus patch!
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Post by paulf on Apr 13, 2023 16:50:07 GMT -5
At noon there were no asparagus shoots. At 4:30 PM we had enough to eat tonight the way we like it: lightly heated, a little butter and a dash of salt. First batch of the year.
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Post by september on Apr 13, 2023 20:46:43 GMT -5
We have to redo the backside of the garden fence to replace the rotted off old wooden horse fence posts with metal posts. I hope to convince Jim to move the fence out about 3 ft, which would give me room for two more 4'x12' raised beds. Then I could dedicate one bed to asparagus and the other to rotate in potatoes or carrots or whatever. Other option is to quit growing so many tomato plants! Nah. Really envious of both of your fresh asparagus!
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Post by brownrexx on Apr 14, 2023 9:27:48 GMT -5
paulf, my first asparague was a full 2 weeks earlier than last year.
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Post by paulf on Apr 14, 2023 16:29:47 GMT -5
About a week later, so maybe the season is catching up and other garden items will be right on time...again.
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Post by pepperhead212 on Apr 18, 2023 23:38:16 GMT -5
After I made those spice mixes a couple of days ago, I've had a craving for making something with one of them. So today I made some Chole Masala, with some beef, some green chickpeas (hara chana), and some whole grain sorghum. I soaked the chickpeas for about 5 hours, which really isn't long enough for the green or black ones. So I started them in the Instant Pot, with that kale purée, 2 tomatoes from the freezer, puréed (I took some out for guacamole earlier), some water, and 2 tb of that chole masala powder (another tb later), and some salt. This was pressure cooked 80 minutes, and pressure released naturally. Those things were still firm! While that was cooking, I cooked a lb of ground beef until totally browned, then removed to a plate. Then in a bit of ghee I lightly browned a large chopped onion, then added about a tb of minced garlic and another tb of that chole masala, stirred a minute, then put the beef back into the pan, stirred it all together, and set aside. The cooked beef, added back to the pan, after cooking a large onion in some ghee, followed by 5 cloves garlic, and a tb chole masala powder. by pepperhead212, on Flickr I added 2/3 c whole grain sorghum, set to pressure cook another 30 min.; both of those were almost done, but not quite, and the smell was getting incredibly good. I let the pressure release about 10 min, then released it manually. Then I added 3 small, peeled and diced red potatoes (they were old; usually I don't peel them), and 1/2 c moong dal (to help thicken), and I added the meat mix, 1/2 tb garam masala, and set to pressure cook another 15 min, then let it release naturally. I mashed it some, to help thicken some, then served topped with some cilantro. The beef, added to the cooked hara channa mix, with a half cup of mung dal and 3 small diced potatoes. by pepperhead212, on Flickr Finished Chole Masala by pepperhead212, on Flickr
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Post by spike on Apr 24, 2023 17:32:16 GMT -5
I am ooozing jealousy over the asparagus! My Old Uncle that lived next door to me had an amazing asparagus patch. Stupid cousin (his house/land now) mowed it all down.
OH and take that you fancy pants cooks I took a box of beef Rice a Roni and added some hamburger to it. BAM dinner.
Hubs really needs off this soft food diet. I wanna chew something but to lazy to cook 2 different meals.
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Post by Laura_in_FL on Apr 25, 2023 6:53:40 GMT -5
Years ago I used to buy a lot of Rice a Roni. I have noticed that the selection of Rice a Roni flavors in the grocery store has dwindled. The available flavors of Zatarain's Cajun rice mixes (Jambalaya, Dirty Rice, etc.) have also shrunk to just a few. I guess the exotic rice varieties and fancy new rice mixes that have taken over their shelf space are more popular now. And I remember how quickly I got tired of soft foods when I had tooth problems. On the plus side, I did lose several pounds. spike, I hope he recovers enough to go back to a full diet soon.
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Post by september on Apr 25, 2023 8:51:01 GMT -5
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Post by pepperhead212 on Apr 26, 2023 22:34:21 GMT -5
I made a one dish meal tonight - something I made to use the last 3/4c of spelt, that was the oldest grain I had on the shelves. So cooked it by itself, before combining it with rice. I also soaked 1.5 oz of dried eggplant (just over a lb) in hot water, while doing the other things. I made some sage/garlic based sausage, and also used 12 oz frozen ham, added after browning a large onion. After all the meat is cooked, I added some tomato paste, Worcestershire sauce, a little more salt (didn't need much more), some of that coriander/cumin powder, and some Syrian Oregano (thyme scented), plus a cup of parboiled rice, 3 c water (including 1/2 c white wine), and all that spelt and eggplant. I brought that to boil, then simmered 25 minutes. Looks just like rice, but it's almost half spelt. The one dish meal I put together, with ham, sausage, eggplant, spelt, and rice, ready to cook. by pepperhead212, on Flickr The finished rice casserole, which I may add some other veggies to, with all the those leftovers. by pepperhead212, on Flickr
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Post by pepperhead212 on May 3, 2023 22:17:39 GMT -5
I made a curry, with some chicken, about 6 oz of cremini mushrooms, some red chori beans (to empty the jar), about 1/2 c oat groats, and 1/2 c channa dal, plus about 1/3 c masoor dal, to thicken it some. I started with a chopped onion in a little oil, and when getting golden, added a tb of garlic, and cooked briefly, before adding the quartered creminis, and the diced chicken. I cooked on med-high for about 3 minutes, then added 3 tb of that malvini masala powder I made recently, about 10 curry leaves, and cooked that briefly, to bloom the flavors, then added water, the oats, and the legumes. I adjusted the salt, then simmered on low for about 30 minutes, added a half tb of garam masala, and simmered a fer minutes, while I made the tarka, for the tempering. For this, I heated a tb of oil, and added 2 tsp mustard seed, and when they started cracking some, I stirred in 2 tsp cumin seeds, and 8 dried Thai peppers, swirled them until the peppers started browning some, then added a tsp of asafoetida and 10 more curry leaves. I stirred that around, off the heat, then added it to the curry. It was too late to make any flatbreads, but I'll make some, for the leftovers, which I have about 2 qts of. A curry made with that Malvini masala powder, and some garam masala at the end. by pepperhead212, on Flickr
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Post by pepperhead212 on May 6, 2023 0:15:39 GMT -5
This was only a snack (had leftovers for dinner), but I made some boiled peanuts, after getting a couple lbs of raw peanuts from the Indian grocer. I put some in the Instant Pot, with a couple of cups of water, some soy sauce, some 5 spice powder, a little cayenne pepper, a couple star anise, a couple of small black cardamom, and in a tea ball I put a tsp of Szechwan peppercorns, and a generous tsp of lapsang souchong tea. I closed the IP, set it to pressure cook 50 minutes, and let it release, until I came in from outside (about an hour over). Turned out delicious, though I only ate a small amount - I'll have a lot more cold.
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Post by pepperhead212 on May 21, 2023 21:29:24 GMT -5
Starting yesterday, I made a batch of gazpacho, using up over 3 lbs of frozen tomatoes from last season, and a cucumber and large bell pepper from the store. I do this every year, to use up my old potatoes from the freezer). I only put one small shallot in, as the onion flavor, and clove of garlic, since it is also served with garlic chives. Also has 1½ tb chia seeds, which I let gel in the blended tomatoes for about 10 minutes, then blended it in my Vitamix on high for about a minute - this totally liquifies the tomatoes and seeds, and the chia prevents the separating. I took about a third of the tomatoes, and blended 2/3 of the cuke and pepper, plus that garlic and shallot, until smooth, then added some sherry vinegar, then trickled in some extra virgin olive oil, while running, which emulsifies it, then I mixed that with the 2/3 tomato mix, and chilled it. I diced the remaining cucumber and pepper to serve with the gazpacho, along with the garlic chives and a few croutons. My first taste of gazpacho this year, using tomatoes out of the freezer from last season. by pepperhead212, on Flickr
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Post by pepperhead212 on May 27, 2023 0:34:31 GMT -5
I made a one dish meal tonight, using that chole masala powder I made a little while back. I used about 1¼ c of the hara chana, a.k.a. green chickpeas, which take a long time to cook, like brown chickpeas. I pressure cooked them in the Instant Pot with some soda and salt, for 70 minutes, then after the pressure released about 20 minutes, I drained it, and put it back in the IP, with a little less than a cup of spelt (just emptied the two jars of these ingredients), a cup of dried long beans (cut about 1" long, before dehydrating), 4 c of water, salt to taste (about 2 tsp), a tb of that chole masala powder, and let it pressure cook another 25 min, then released the pressure after 10 min. While those were cooking, I cleaned and cut up about 5 or 6 c of kale, from the hydroponics, and chopped up 1 onion, and minced about a tb each of ginger and garlic. In a sauté pan I cooked the chopped onion in 2 tb ghee, about 3 minutes over medium heat, then added the garlic and ginger, along with another 2 tb of the chole masala powder, and stirred a minute, then added the wet kale, and stirred until wilted. Then I reduced to low, covered, and went to the IP, and added a butternut squash I had cut up (about 2 cups), the seasoned kale, covered the IP, and set to cook for 5 min., then released pressure after 10 minutes. Then I stirred in 1 tsp. garam masala, and let rest while I made the tarka, starting with 2 tsp ghee and 3/4 tsp each mustard seed and cumin seed (I usually add whole Thai peppers here, but I'll be sharing this with someone who doesn't have much heat tolerance), over med-low heat. When the mustard seed started crackling, I added about a dozen curry leaves and 3/4 tsp asafoetida, and stirred about 10 sec, then scraped the tempering into the pot, and stirred it into the dish. Then I stirred about 1/4 c chopped cilantro into the dish. Onion, ginger, and garlic, cooked in oil, with the chole masala powder added briefly, before adding kale. by pepperhead212, on Flickr About 5 c of chopped kale, added to be cooked down. by pepperhead212, on Flickr Cooked down kale and seasonings, ready to be added to the cooked chick peas and spelt, when finished by pepperhead212, on Flickr Butternut squash, cut up and added for the last cooking. by pepperhead212, on Flickr Getting ready to stir the tarka in, made with some mustard seed, cumin seed, curry leaves, and asafoetida. by pepperhead212, on Flickr Finished dish, topped with some cilantro. by pepperhead212, on Flickr
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Post by september on May 27, 2023 7:54:52 GMT -5
pepperhead212, I am so impressed with your creativity and ingredients. I am so tired these days after trying to catch up with all my pre-planting weeding and gardening that it's been every person for themselves most evenings, ending up in sandwiches or frozen pizza for the most part. I wish my suppers could be more interesting.
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Post by pepperhead212 on May 27, 2023 11:57:49 GMT -5
I was like that for a while, september! What I was doing was eating a lot of leftovers out of my freezer, thawing in the fridge...if I thought about it in advance. Only recently I've had much more time on my hands - more maintenance in the garden, than anything else. And with things like this last dish, I often often set up initial long cooking steps, like those chickpeas, in the IP, then go out to the garden! I did that yesterday, and came in after a few extra minutes - the IP cooks the set time, then switches to keep warm mode, and there's no rushing to get back inside.
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Post by pepperhead212 on Jun 7, 2023 23:48:04 GMT -5
I made a creole type dish today - would have been like jambalaya, if I had shrimp. I cooked some whole oats, instead of rice - cooked 1 1/3 c of them separately in the Instant Pot, while I was cutting everything up, and drained them. I had a lb of mushrooms I had to use up, as well as some bell peppers I had to use. I nuked 14 oz of frozen ham, just enough to dice it up. I also chopped up 4 of those garlic scapes, and a large handful of those garlic chives, for the garlic flavor. The spices and herbs were what I use in my jambalaya - cloves, hot pepper (I used some aleppo, to get more flavor), thyme, and ground bay leaf, plus some black pepper. I pre-cooked the mushrooms, followed by the diced ham, browning both some, and setting aside. Then I cooked an onion in some olive oil, until browning some, adding the scapes towards the end. Then the bell peppers and celery were cooked another 10 minutes, followed by the seasonings mix, blooming the seasonings for a minute or so, then adding the can of tomatoes, and 2 c water. Brought to a brisk simmer, and cooked 15 min. Then I added the mushrooms, ham, and garlic chives, and cooked another 10 minutes. Then I stirred in those cooked oats, and cooked another 5 minutes. I put some halved snow peas in a bowl, to serve it on, just for some crunch! Onions browned some, then the chopped garlic scapes added. by pepperhead212, on Flickr Bell peppers and celery, added to onion mix, to be cooked about 10 minutes. by pepperhead212, on Flickr Veggies with the spices and herbs, with tomatoes added, and ready to simmer. by pepperhead212, on Flickr Cooked mushrooms and ham, ready to stir in, and cook 10 minutes longer. by pepperhead212, on Flickr Cooked oat groats, ready to stir into the creole mix, then simmer 5 more minutes. by pepperhead212, on Flickr Some snow peas I just picked, to serve the creole oats on. by pepperhead212, on Flickr Finished Creole oats, with mushrooms and ham. by pepperhead212, on Flickr
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Post by Laura_in_FL on Jun 8, 2023 9:11:37 GMT -5
Sounds very tasty even if it was not a true Jambalaya, pepperhead212. Great way to use up those mushrooms! Tuesday night I made teriyaki shrimp - but I did cheat with bottled teriyaki sauce. After marinating in the teriyaki sauce and being cooked on a hot non-stick griddle, you couldn't see or taste that the shrimp I used were slightly freezer burned. Yay for not wasting expensive shrimp! Son #3 is working on losing some weight and eat healthier. This is entirely his idea, which makes me happy. And I am working on losing weight also. So, for the side I made cauliflower "fried rice" with garlic, a couple of eggs scrambled in, quite a bit of green onion, a few bits of frozen carrot and a few frozen peas, and of course soy sauce and seasonings. To go with those I also made stir fried veggies - zucchini, onions, bell peppers, broccoli, mushrooms, garlic, seasonings, a little soy sauce and just a little touch of the teriyaki sauce. It was all quite yummy. Despite the meal being mostly veggies and no starches, everyone - even picky son #4 - ate it and enjoyed it. So I'll do that again fairly soon - I still have another bag of slightly freezer-burned frozen shrimp to use. And the boys wants me to make teriyaki chicken sometime soon, too.
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Post by pepperhead212 on Jun 10, 2023 21:04:45 GMT -5
Today I made a salad, with some dill, among other things, of course. All that talk somewhere about dill recently made me think about it, plus I wanted some salad, since today was supposed to be hot, and up to 90° tomorrow. And the talk about dill and fish going together, reminded me of a salad I had made in the past, with the kippers. The only cooking in this was about 2/3 c each of barley and channa dal in the Instant Pot. I put a little asafoetida in, to get some of that onion flavor in, and one of those black cardamom pods, for sort of a smoky flavor. I let that drain, while getting some things from outside - a bunch of dill, some garlic chives, and some sugar snap peas. When I came in, I put the barley and dal in a bowl, with some olive oil and some white wine vinegar, and let that soak in, while cutting everything up. I had a generous quarter cup of dill, about half a cup of chopped garlic chives, and 7 or 8 sugar snap peas, de-stringed and halved, and 2 hard boiled eggs, quartered, then all the pieces into thirds. And can of kippers (6½ oz?), drained, and broken into pieces. The last thing I cut up (I always leave these until last) was 3 Hanoi Market peppers, and stirred all this together, along with a good grinding of black pepper. It seemed to need a little more sour, but I didn't want more vinegar, and I didn't feel like thawing any lime juice, so I just put very a large pinch of citric acid, which made it just right. As much as I love those sugar snap peas, the flavor was a little overpowering, with everything else, so I just dug them out, and ate them by themselves, and the salad by itself. Salad, made with some barley, channa dal, sugar snap peas, kippered herring, hard boiled eggs, and dill. by pepperhead212, on Flickr
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Post by pepperhead212 on Jun 13, 2023 20:57:09 GMT -5
I made a type of curry today, with some dried green beans and eggplants (something I have a lot of, esp. the EP), and I seasoned it with (among other things) some pav bhaji masala I made, a while back, and I used the last cup or so of some masoor dal in the jar in my pantry. I soaked about a pound equivalent of dried eggplant and dried green beans, starting around 10 am. Later, I rinsed, then soaked 1¼ c of brown basmati rice in the Instant Pot, for around 2 hours (while out in the garden). When I started the cooking, I added a half tsp turmeric, a tsp of salt, and I set the IP for 15 min on low pressure - this works perfectly with the brown rice, w/o exploding the grains. I just let it sit on warm mode, until I needed it. I simmered some chopped onion and garlic scapes in some coconut oil in a small wok, while making the cooking liquid in the Vitamix. I put 2 c water, a handful of dried tomatoes (about a half pound equivalent), the last of the leaves from some mizuna and other greens I had in the hydroponics, 2 cloves garlic, and about ¼ c dried, unsweetened coconut, then blended that up to a smooth purée; I added that to the wok, rinsed the VM out with 2 more water, and put that in the wok. I then stirred in the rinsed EP and green beans, the seasonings, then the masoor dal, and another half cup of water (seemed like it needed it). I brought it to a simmer, and cooked it 25 min., stirring occasionally. When that was done, I took it off the heat, then put the small pot on for the tarka, with a tb of coconut oil, on level 4, and added 1 tsp black mustard seed. When that started popping, I added 1 tsp cumin seed, and 8 Thai peppers, swirled around until the peppers brown slightly, then added 1/2 tsp asafoetida and about a dozen curry leaves. After about 10 sec, I dumped it on the curry. All this takes less than about 30 sec, from when the mustard seeds go in. The tarka is stirred in, followed by the rice, and a few snow peas. I served it, sprinkled with a little chopped cilantro. An onion and a couple of garlic scapes, cooking in some coconut oil, to start the curry. by pepperhead212, on Flickr Some liquified greens, dried tomatoes, and garlic, with the soaked eggplant and beans, from last season, and some pav bhaji masala. by pepperhead212, on Flickr Curry, with the pav bhaji seasonings added, with the masoor dal, ready to stir in and simmer. by pepperhead212, on Flickr Tarka ingredients, ready to cook. by pepperhead212, on Flickr The tarka, ready to stir into the curry, after simmering the masoor dal in the greens liquid. by pepperhead212, on Flickr The turmeric rice, being stirred into the curry. by pepperhead212, on Flickr Finished pav bhaji curry, with the turmeric rice stirred in. by pepperhead212, on Flickr
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Post by pepperhead212 on Jun 22, 2023 22:32:42 GMT -5
I made a creole style dish today, the spices like what I put in Jambalaya. And instead of rice, I put a cup of sorghum berries and a half cup of channa dal, which I pre-cooked a couple days ago, only because I started it before I went out to harvest the first batch of garlic, but it got too late. So I continued it today. I started by sautéeing some chopped onion, garlic, bell pepper, celery, and the spices. I also had some dried tomatoes, I had in the fridge from 2 days ago, to blend into the tomato sauce to cook everything in. This was added to the vegetables, then the sorghum and channa dal, and simmered it about 15 minutes, when there was just a little liquid left. I stirred in about a pound of whiting filets, cut into pieces, then let it simmer 5 more minutes, and served it. Start of a Creole type dish, with onion, garlic, bell pepper, and celery, cooking in olive oil. by pepperhead212, on Flickr Some soaked dehydrated tomatoes, to blend into a paste. by pepperhead212, on Flickr Paste from dried tomatoes, held horizontal. by pepperhead212, on Flickr Pre-cooked sorghum berries and channa dal, added to the tomato sauce. by pepperhead212, on Flickr Cut up whiting fillets, ready to stir into the cooked sorghum and dal, to cook about 5 minutes more. by pepperhead212, on Flickr Finished Creole dish, with sorghum and dal, in place of rice, plus some fish added. by pepperhead212, on Flickr
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Post by pepperhead212 on Jun 27, 2023 21:30:00 GMT -5
Tonight I made a batch of Black Beans with Bacon and Tequila, that I saw an Instant Pot recipe for in Milk Street magazine. 10 cloves of garlic, and I used up some of last year's garlic cloves, and a couple from the smaller ones I harvested a couple of weeks ago. Turned out really good, but I'm not sure what flavor the tequila gave to it - I'd have to taste it without, side by side, to compare. Black Beans with Bacon and Tequila, from Milk Street. by pepperhead212, on Flickr
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Post by brownrexx on Jun 29, 2023 6:28:37 GMT -5
Looks good pepperhead212, I am out of garlic and looking forward to harvesting mine in July.
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